The best South Indian food is prepared in home kitchens. No restaurant or hotel can match the love and care that goes in to feeding the family. Family recipes, passed down through the generations are as numerous as the households of India, and each cook has individual specialties. Here, puffy white idlis are prepared from a fermented batter of ground rice and and black lentils. Steamed in special trays, idlis are eaten with coconut chutney and and a thick lentil and shallot soup called sambar as a light and healthy breakfast. Our February 2012 tour of Tamil Nadu will delve deeply into the foods and techniques of these masters of South Indian cooking.
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